Remove from heat. Add lemon juice and parmesan to rice mixture. Stir and taste. Adjust seasoning if desired. Spoon rice mixture into squash. Top with gruyère and return to oven for about 5 minutes, or until cheese is melted.

Cooking time is actually about 15 minutes because rice mixture cooks while squash roasts. You could save the scooped out portion and add it to the rice mixture, or save it to add to some soup or a pasta sauce!

Slice carrots and radishes into 1⁄4 inch sticks and place into a large bowl. Sprinkle in 4 teaspoons of sugar and 2 teaspoons salt. Mix well until veggies soften. When a stick of Daikon will bend without breaking, transfer veggies to a colander and rinse.

In a separate bowl mix water, one cup sugar, and vinegar. Allow sugar to dissolve. Pack veggies into clean jars and pour vinegar mixture over top. Let them sit overnight.

They’ll last a month in the fridge.

This recipe is traditionally served on Vietnamese Banh Mi street sandwiches. You can serve these pickles on hot dogs, barbecue, salad, or spring rolls.

Sauté in olive oil with seasonings such as thyme, basil, rosemary, oregano, sage, garlic, salt and pepper and allow to cool.

Brown a meat of your choice. Hamburger, chicken or sausage all work well.

Using either homemade dough, or frozen bread dough, lightly flour a surface and roll into 7” circles.

Apply red sauce (spaghetti or marinara) in the center of circle leaving a half inch border. Place veggies, meat, and cheese (mozzarella, feta, or parmesan) onto half of the circle. Brush the border that has been left around the edge of the circle with beaten egg yolk or water. Fold the unfilled side over and pinch the edges together. Place on a baking sheet coated with cooking spray, brush with egg yolk or water, puncture with a fork, sprinkle with sea salt if desired and bake in preheated 425º oven for 15 min. or until golden brown.

Toss ingredients together (keep onions separate, as they will roast faster; add them to the pan 10 minutes into the baking time). Spread in a single layer on greased baking pan. Roast in pre-heated oven until tender, 30-45 minutes, stirring occasionally.

Season with salt and pepper.

Serve with roasted garlic sauce (optional)
Roasted Garlic Sauce: Slice top off of bulb of garlic exposing tip of each clove. Place on a square of foil and drizzle with 1 Tbls. of olive oil or just season with salt and pepper. Wrap tightly and bake along side other vegetables until tender.

Squeeze soft garlic into a small bowl, mash with fork, and stir in ¾ cup plain yogurt.